- 2 medium beets (fresh/raw)
- ½ cup of Tasmanian extra virgin olive oil, plus extra for the tin
- 200g bar 70% cocoa chocolate
- 1 tsp vanilla extract
- 1 cup caster sugar
- 3 eggs
- 100g plain flour
- 25g cocoa powder
FOR ICING (optional)
We love using avocado as an alternate for icing, this rich and creamy fruit pairs brilliantly with chocolate and tastes delicious atop our beetroot brownies. You can use a conventional icing mixture if you prefer.
- 2 ripe avocados
- 1/2 cup cocoa powder
- 6-8 tbsp pure maple syrup or sweetener of choice
- 1/4 tsp pure vanilla extract
- optional 2 tbsp olive oil
Blend all ingredients in a food processor (mix until smooth and creamy). Let chill int eh fridge for an hour before spreading onto brownie.
- Clean and chop your beetroots, place in a steamer, and cook for 10mins, until tender.
- Heat oven to 180C Celsius. While the beetroot cooks, grease, and line a 20 x 30cm baking tin and roughly chop the chocolate bar.
- Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, olive oil and vanilla. blend until the mix smooth and combined.
- Combine the sugar and eggs into a large bowl, using hand whisk or beater until thick, pale and foamy. Spoon the beetroot mix into the bowl, using a large spoon to mixture together. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
- Pour mixture into the prepared tin and bake for 25 mins or until risen all over. Cool completely in the tin, then cut into squares. Top with chocolate icing, a dusting of cocoa powder or icing sugar to serve.
WE LOVE LEFTOVERS: Store leftover brownies in the freezer and defrost individual portions for a lunchbox treat or afternoon snack. (note, freeze brownies without icing mixture)